Rating: 3.5 stars 3.3
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.

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  • Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.

  • Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.

  • Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Tips

Cook's Note

For quicker prep, use skinless, boneless chicken breasts. Try using walnuts instead of almonds for a nice change.

Nutrition Facts

522 calories; protein 35.8g; carbohydrates 6.9g; fat 38.6g; cholesterol 99.6mg; sodium 847.3mg. Full Nutrition
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